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Lemon Meringue Pie
Leslie Land, Alice Waters, Chez Panisse
1705 ratings with an average rating of 5 out of 5 stars
1,705
About 4 hours
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Tie the orange zest, vanilla seeds and pods and cloves in a small square of cheesecloth. Put the kidney beans in a large saucepan, bury the spice bag in the middle and add the chicken stock and salt.
Bring the liquid to a boil, then lower the heat and simmer gently until beans are cooked, about two hours.
Prepare the dressing by whisking together all the ingredients.
When the beans are tender, drain them, reserving the liquid for soup, if desired. Discard the spice bag. Mix the hot beans with the dressing and allow to cool to room temperature, stirring from time to time.
Chill the beans until about 10 minutes before wanted and serve at cool room temperature.
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